Sugar and spice salmon
Prep 10 min
Total 25 min
Makes 8 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
1/4 cup
pickling spice, preferably Club House brand
2 tbsp
dry vermouth
1 tbsp
1/2 tsp
1.25 to 1.5 kg
whole side of salmon
1
lemon, sliced into rounds (optional)
Instructions
- Position oven rack in upper third of oven. Preheat to 450F. Line a baking sheet with foil.
- Scoop pickling spice into a blender. Grind, then measure 2 tbsp into a small bowl. Stir in vermouth, sugar and salt. Lay salmon skin-side down on foil. Slice into 8 portions, cutting through flesh but not through the skin. Rub spice mixture over salmon.
- Roast in upper third of oven until a knife tip inserted into thickest part of fish and held for 10 sec feels warm, 14 to 16 min. Insert 1 or 2 large, wide spatulas between skin and flesh, leaving skin on foil. Gently place salmon on a large platter. Garnish with lemon slices.
You’ll love this delicious spice mixture on salmon roasted to perfection. Cooking for a party? Place fish on a platter and garnish with lemon slices.
Nutrition
Calories 237, Protein 24 g, Carbohydrates 3 g, Fat 14 g, Sodium 211 mg.Filed under:
Recipe Collections
